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Baba Ganoush Eggplant Dip

Updated: May 6, 2018

An amazing roasted eggplant dip that is so simple to make.

Serve with vegetables, sliced bread or baked polenta chips

Ready In: 35mins

Serves: 6


  • 2 medium eggplants

  • 1/4 cup tahini,

  • 1/4 cup lemon juice

  • 1 garlic clove, finely minced

  • 1/2 teaspoon salt

  • 1 teaspoon olive oil


Step 1. Bake eggplants for 15-20 minutes at 200°C or until the flesh is soft

Step 2. Once cool, peel skin off eggplants

Step 3. Place eggplant in food processor with lemon, tahini, garlic, salt and olive oil. Alternatively, for a more full texture, place all ingredients in a bowl and mix with a wooden spoon until desired texture is reached

Step 4. Serve, with an additional dash of olive oil and sprinkle of paprika. Add parsley or mint to garnish (optional)

Enjoy xo

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